Rich, hearty, French-inspired comfort—this twist on beef stew will hit just the right note on a chilly evening.


Ingredients:

• 1 tablespoon olive oil (optional)
• 8 slices bacon (thick cut, chopped)
• 3 pounds stewing beef (lean, cut into 1 inch pieces)
• 1 large onion (chopped)
• 1 large carrot (peeled and roughly chopped)
• 1 pound pearl onions (peeled)
• ½ teaspoon salt (or to taste)
• ½ teaspoon pepper (ground, or to taste)
• 4 cloves garlic (minced)
• 1 pound mushrooms (chopped)
• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 tablespoon thyme (fresh)
• 2 cups beef broth (low sodium or no sodium added)
• 3 cups red wine

Method:

1. Cook the Bacon & Brown the Beef​

In a large, oven-safe Dutch oven, cook the bacon until crispy. Remove it with a slotted spoon and set it aside on a paper towel-lined plate. Pat the beef chunks dry with paper towels, then brown them well in the bacon fat in batches without overcrowding the pot. Transfer the browned beef to a plate, adding a little olive oil between batches if needed.

2. Sauté the Vegetables​

Add the chopped onion, carrot, pearl onions, and garlic to the pot. Season with salt and pepper and cook for 3-5 minutes until the onions are soft. Stir in the mushrooms, then sprinkle the flour over everything. Cook for 2 more minutes, stirring constantly.

3. Deglaze and Build the Stew​

Return the cooked bacon and beef to the pot. Add the tomato paste, bay leaf, and thyme. Pour in the red wine and beef broth, using your spoon to scrape up any browned bits from the bottom of the pot. Bring the stew to a boil.

4. Braise in the Oven​

While the stew comes to a boil, preheat your oven to 325°F (163°C). Once boiling, cover the pot with a lid and transfer it to the oven. Cook for 2 ½ hours, stirring every hour. For a thicker sauce, remove the lid for the final 30 minutes of cooking.

5. Serving Suggestions​

Serve the finished stew hot over a bed of cooked egg noodles or creamy mashed potatoes.

Recipe Notes​

• Beef: For the best flavor and texture, use well-marbled chuck roast cut into chunks and always pat it dry before browning.
• Wine: Select a dry red wine like Pinot Noir, Cabernet, or Merlot—something you would enjoy drinking.
• Make-Ahead: You can prepare the stew through step 3 (adding the liquids) on the first day, then finish baking it in the oven on the second day.
• Storage: Leftovers can be refrigerated for up to 4 days or frozen for 3 months. Reheat gently on the stovetop, adding a splash of broth if the stew is too thick.

Huge thanks to Jo Cooks for this wonderful recipe. For more like this, check out our Cooking and Recipes forum today!